Redcurrant And Custard Cupcakes Recipe

Name: Redcurrant And Custard Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all purpose flour; 3 tsp baking powder; 1 None vanilla pod, halved lengthways, seeds scraped out with the back of a knife; 1/3 cup olive oil; 1 None egg; 3/4 cup sugar; 2 3/4 cups 2 % milk; 8 oz redcurrant jelly; 2 tbsp cornstarch; 1 tsp vanilla extract; 3/4 cup heavy cream, whipped; None None Cocoa powder, for dusting

Servings: persons

2 cups all purpose flour
3 tsp baking powder
1 None vanilla pod, halved lengthways, seeds scraped out with the back of a knife
1/3 cup olive oil
1 None egg
3/4 cup sugar
2 3/4 cups 2 % milk
8 oz redcurrant jelly
2 tbsp cornstarch
1 tsp vanilla extract
3/4 cup heavy cream, whipped
None None Cocoa powder, for dusting

1
Preheat the oven to 400u00b0F. Line a 12-hole cupcake pan with paper cases. In a bowl, mix the flour, baking powder and a pinch of salt. In a separate bowl, mix the vanilla seeds, oil, egg, 4 oz of sugar and 1 cup of milk. Add to the flour mixture and beat with the whisk of a mixer until smooth. Spoon into the cases and bake for 20 mins, until a skewer comes out clean. Allow to cool on a wire rack.
2
Press a 1 3/4 inch diameter pastry cutter into the top of each cupcake to about 1 inch deep. Using a fork, remove the cake from the center. Spoon the jelly into the holes.
3
In a bowl, mix the cornstarch, the remaining sugar, and 1/4 cup of milk and the vanilla until smooth. In a saucepan, bring the remaining milk to a boil. Remove from the heat and stir in the cornstarch mixture. Bring to a boil again and simmer over a low heat for 1 min. Spoon on top of the jelly, so the custard is level with the tops of the cakes. Cover with aluminum foil, allow to cool, then chill for 20 mins.
4
Spread over the whipped cream and dust with cocoa powder.

940

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups all purpose flour, 3 tsp baking powder, 1 None vanilla pod, halved lengthways, seeds scraped out with the back of a knife, 1/3 cup olive oil, and more.

Yes, Redcurrant And Custard Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Redcurrant And Custard Cupcakes

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